A meatless recreation of my firstborn's favorite homemade chicken pot pie.
Bake bottom crusts according to package directions, let cool.
Set out top crusts from fridge to soften.
Boil potatoes and carrots for about 15 minutes. Drain.
Dissolve Vegetarian Better than Bouillon no chicken flavor in warm water to make 'chicken' broth.
Melt 3 tablespoons butter with 3 tablespoons olive oil over medium heat. Cooked minced shallots until translucent, about two minutes. Whisk in flour and cook, stirring continuously for 1 minute.
Turn heat to low and gradually whisk in 'chicken' broth and 1 cup of milk. In a separate bowl, whisk cornstarch with remaining 1 cup milk and add to skillet followed by Dijon and spices/seasonings.
Continue to cook over medium heat, whisking often until thickened. Remove from heat and stir in cheeses until melted.
Add chopped Jackfruit, beans, carrots and potatoes to gravy. Stir until well mixed, and split filling between the two bottom crusts. Cover with top crusts, poking holes for ventilation, and cook for 45-50 minutes or until top crust is browned sufficiently.
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Serving Size: 1 Recipe (1378g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1245 | ||
Calories from Fat: 752 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.5g | 111 % | |
Saturated Fat 46.3g | 232 % | |
Monounsaturated Fat 26.7g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 208.9mg | 64 % | |
Sodium 1411mg | 49 % | |
Potassium 1697.9mg | 45 % | |
Total Carbohydrate 87.1g | 26 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 78g | ||
Protein 40.4g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1245
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